Alton Brown's Gyro Meat Recipe

Alton Brown's Amazing Gyro Meat: A Recipe for Success

As a busy working mom, finding time to cook delicious and satisfying meals can feel like a constant juggling act. Weeknights are often a blur of school pick-ups, homework battles, and the ever-present struggle to get dinner on the table before everyone collapses from hunger. That’s why I love recipes that deliver big on flavor without demanding hours in the kitchen. Alton Brown's gyro meat recipe is one of those gems. I've adapted it slightly to fit my busy lifestyle, and the results are consistently phenomenal.

The beauty of this recipe lies in its versatility. You can cook it in the oven as a meatloaf for a fuss-free weeknight meal, or use the rotisserie method for a show-stopping weekend treat. Both methods produce incredibly tender and flavorful gyro meat, perfect for piling high on pita bread with all the classic fixings. I particularly love the homemade tzatziki sauce; it’s so fresh and vibrant, it elevates the whole gyro experience.

Preparing the Meat Mixture: The first step involves creating a flavorful paste from ground lamb (and a little ground beef for added richness, if you prefer). This part might seem like a lot, but trust me, a food processor makes quick work of it. The secret is thoroughly squeezing the onion to remove excess moisture. This step is crucial for achieving the perfect texture. Once you have your meat mixture, you have two options for cooking.

Oven-Baked Gyro Meatloaf: The oven method is ideal for those busy weeknights. The meatloaf cooks beautifully in a water bath, ensuring a moist and tender result. The genius addition of a weighted brick on top after baking helps to compress the meatloaf and creates a beautiful, firm texture. Slicing it is a breeze, and the whole process takes around an hour and a half, which is entirely manageable.

Rotisserie Gyro: If you're feeling adventurous or have some extra time on the weekend, the rotisserie method delivers a truly impressive gyro. The result is visually stunning and delivers a unique smoky flavor. The key is to roll the meat mixture tightly in plastic wrap before grilling. This step helps to maintain the shape and prevents it from falling apart on the rotisserie.

Tzatziki – The Perfect Complement: No gyro is complete without a fantastic tzatziki sauce. This recipe calls for draining the yogurt to create a thicker, creamier sauce. Draining the cucumber is also vital for preventing excess liquid from making the sauce watery. The fresh mint and garlic add a delightful zing that perfectly complements the rich gyro meat.

Serving Suggestions: I usually serve my gyros with warm pita bread (homemade is best, but store-bought works too!), crisp lettuce, juicy tomatoes, and a generous sprinkle of feta cheese. The tzatziki sauce is, of course, a must-have. It's a quick and easy weeknight dinner, yet impressive enough for a casual gathering with friends and family.

Tips and Tricks: Remember, the key to success is using high-quality ingredients. Opt for good-quality ground lamb and fresh herbs for the best flavor. Don't be afraid to experiment with the spices; a little extra marjoram or rosemary never hurts. And if you have leftover gyro meat, it’s delicious sliced and added to salads or pasta dishes. Enjoy!

Conclusion: This recipe is more than just a gyro recipe; it's a testament to efficient cooking and delicious results. It's a go-to meal that always impresses, whether I'm serving it to my family on a busy Tuesday night or showing off my culinary skills to friends. It's versatile, delicious, and perfectly suited to a busy woman's life. Give it a try, and let me know how it turns out!

Step-by-step

• Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
• Return the onion to the food processor and add the lamb (and beef if using), garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
• TO COOK IN OVEN as a meatloaf: Preheat the oven to 325 degrees F. Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
• TO COOK ON ROTISSERIE: Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up. Preheat the grill to high. Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
• Tzatziki Sauce Directions: Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator. Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week. Yield: 1 1/2 cups sauce.